Perfecting the Taste of Carefully Selected Lamb

Lamb raised on mother’s milk and the grass of Sisteron in the Provence region of France is this dish’s stand-out ingredient.
With a flavor unlike other sheep meat, fat as rich as foie gras, and an aroma reminiscent of herbs, lamb is delicately roasted over the steady heat unique to Tosa binchotan charcoal.

Lamb from Sisteron, heart of salad, reduced jus
Spiny lobster on the embers, summer vegetable confit
Kiwi, pistachio zabaglione, herb granité

^{*Menus are subject to change without notice.}

Summer Champagne Selection | JPY 18,000 (3 glasses)
A selection of three exceptional Champagnes hand-selected by Esterre’s sommelier, to enjoy a summer pairing with seasonal dishes.

An enchanting ruby red cake inspired by a rose, perfect for anniversaries and special celebrations.
The Earl Grey sponge cake is layered with cream and geleé of raspberry, Earl Grey and chocolate from Le Chocolat Alain Ducasse, topped with fresh raspberries. A crunchy praliné of Earl Grey adds a delightful contrast to the texture.

In addition to its main dining area, Esterre features three beautifully appointed private dining rooms.

Available with western-style seating, the fully enclosed spaces are ideal for hosting intimate gatherings.

Seating capacities range from 2 to 10.

Room usage fees range from JPY 11,000 to JPY 22,000.

Please contact us for more details.

CANCELLATIONS & LATE ARRIVALS POLICY

Cancellations of lunch reservations must be received by 11:30 am (local time), and dinner reservations by 6:00 pm (local time) on the day of reservation.

Cancellations of private room reservations must be received by 10:00 pm (local time) one day prior.

No-shows and cancellations received after the above noted times will incur a charge of JPY 5,500 per person for lunch and JPY 11,000 per person for dinner reservations.

And to ensure the timely accommodation of punctual guests, arrivals of more than 30 minutes past the original time reserved will also be considered cancelled.

Chef de Cuisine – Kei KOJIMA

Born in 1964 in Tokyo, grew up in Kamakura. Kei trained under Michel Guérard, Alain Chapel and Pierre Gagnaire during his experience in France from 1988. Working together with Alain Ducasse and his right-hand man Franck Cerutti for more than 10 years at Le Louis XV – Alain Ducasse in Monaco, Kei was also the Sous Chef for 3 years. Alain Ducasse says about Kei: “the Japanese chef who understands and carries out my culinary philosophies better than any other chef in the world.”
After returning to Japan with this experience and technique, Kei has been the Executive Chef of Beige Alain Ducasse Tokyo since 2010, being listed as a Michelin 2-star restaurant for 8 consecutive years. As a leading chef who has embodied Alain Ducasse’s world of cuisine in Japan, he is now taking on a new challenge at Esterre.